Vol. 14, Issue 6 (2025)

Author(s):
VS Ramkar and NN Talpade

Abstract:
The growing demand for nutrient-dense functional foods has driven interest in pseudocereals and underutilized seeds. This study developed gluten-free cookies using composite flours of buckwheat (Fagopyrum esculentum), quinoa (Chenopodium quinoa), and garden cress seeds (Lepidium sativum) to enhance nutritional and sensory profiles while catering to celiac and health-conscious consumers. Four formulations (T₀-T₃) with varying proportions of buckwheat (14-16%), quinoa (4-6%), and garden cress (1-3%) were evaluated against a wheat-based control (T₀). Ingredients were standardized, and cookies were prepared by creaming butter and sugar, sieving dry ingredients (flours, cocoa powder, leavening agents), mixing, shaping, and baking (160°C for 20 min). Proximate composition (AOAC, 2005) and sensory attributes (9-point hedonic scale) were analyzed. Treatment T₂ (15% buckwheat, 5% quinoa, 2% garden cress) showed superior sensory scores (8.1-8.4 for color, flavor, texture, and overall acceptability) compared to control (T₀: 6.4-6.8). Proximate analysis revealed high protein (11.13%), fat (26.7%), and fiber content, with low moisture (2.65%) and ash (0.9%). The optimized formulation provided 100-150 kcal/unit, aligning with dietary energy requirements. Composite flours of buckwheat, quinoa, and garden cress significantly improved the nutritional and sensory quality of cookies. T₂ emerged as the optimal formulation, offering a gluten-free, iron-rich snack with potential applications in combating micronutrient deficiencies and celiac disease.